Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Special equipment needed:
- 9-inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a separate bowl, beat the cream cheese, sugar, and egg yolk until smooth.
7. Pour half of the cake batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter, and then pour the remaining cake batter over the cream cheese mixture.
8. Use a knife to swirl the cream cheese mixture into the cake batter, creating a marbled effect.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 250mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use low-fat cream cheese instead of regular cream cheese.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the cake batter for added texture and flavor.
- Add 1/2 cup of chocolate chips to the cake batter for a chocolate twist.
- Use lemon zest and juice instead of vanilla extract for a lemon cream cheese marble cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter, and dust with powdered sugar before serving.
Garnishes:
Garnish the cake with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before starting. Store the cake in an airtight container to prevent contamination.
Food history:
Marble cake is a classic dessert that originated in Germany in the 19th century. It is a combination of vanilla and chocolate cake batters that are swirled together to create a marbled effect.
Flavor profiles:
This cream cheese marble cake is sweet, creamy, and slightly tangy, with a moist and tender crumb.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
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